Description
These crispy Chicken Taquitos are a delicious and easy-to-make Mexican-inspired appetizer or main course. Filled with shredded chicken, cream cheese, salsa, sour cream, cheddar cheese, and spinach, they are perfectly seasoned with cumin, garlic powder, and chili powder. You can bake or fry them to golden perfection and serve with guacamole, sour cream, salsa, or hot sauce for a flavorful meal that the whole family will love.
Ingredients
Scale
Filling
- 2 cups cooked shredded chicken (rotisserie recommended)
- 6 ounces cream cheese, softened
- 1/4 cup salsa, your favorite kind
- 1/4 cup sour cream
- 1 cup shredded cheddar cheese
- 1 cup baby spinach leaves, chopped
- 1/4 teaspoon cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon chili powder
- Salt and freshly ground black pepper, to taste
Assembly
- 15-20 corn or flour tortillas
For Serving
- Guacamole
- Sour cream
- Salsa
- Hot sauce
Instructions
- Prepare the filling: In a mixing bowl, combine the softened cream cheese, salsa, and sour cream. Stir until smooth and well blended. Add the shredded chicken, shredded cheddar cheese, chopped spinach, cumin, garlic powder, chili powder, salt, and pepper. Toss everything together until evenly combined. Taste the mixture and adjust seasoning if needed.
- Warm the tortillas: If using corn tortillas, heat a non-stick griddle or skillet over medium-high heat. Cook each tortilla for about 15-30 seconds on each side until warm and pliable. Keep the warmed tortillas covered with tinfoil to maintain softness. Skip this step if using flour tortillas which are already pliable.
- Assemble the taquitos: Place a large spoonful of the filling in a line along one side of each tortilla. Roll the tortilla tightly around the filling. Secure with a toothpick if needed to keep rolled closed.
- Bake the taquitos: Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius). Arrange the rolled taquitos on a baking sheet lined with parchment paper or foil. Lightly spray the tops with cooking spray or brush with a small amount of oil. Bake for 15-20 minutes or until the taquitos are crisp and golden brown.
- Alternatively, fry the taquitos: Pour about 1½ inches of oil into a large skillet and heat to medium-high. The oil is hot enough when tortillas sizzle immediately upon adding. Fry the taquitos in small batches, turning often, for a few seconds on each side until golden and crispy all around. Drain on a paper towel-lined plate to remove excess oil.
- Serve: Remove toothpicks if used, and serve the taquitos hot with guacamole, salsa, sour cream, and hot sauce as desired.
Notes
- Make-ahead tip: Prepare the filling up to 1 day in advance and store it covered in the refrigerator. Roll in tortillas just before baking or frying.
- Freezing instructions: Assemble the filled and rolled taquitos in a single layer in a freezer-safe ziplock bag. Freeze up to 3 months. To cook, place frozen taquitos on a lined or greased baking sheet, cover with foil, and bake at 350 degrees Fahrenheit for 20 minutes. Uncover and bake an additional 15-20 minutes until heated through and crispy.
- Use either corn or flour tortillas, but warming corn tortillas before rolling prevents cracking.
- For extra crispiness when baking, brush taquitos lightly with oil rather than using cooking spray.
- Adjust the level of spiciness by choosing your preferred salsa and adding extra chili powder if desired.
Nutrition
- Serving Size: 1 serving
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 500 mg
- Fat: 22 g
- Saturated Fat: 10 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg
